Lead Pastry Chef - Banquets & Modern Desserts

Kiawah Island Club; Johns Island (SC); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision coverage

Disability (ST/LT)

401(k)

Life Insurance

Accident Insurance

Telehealth

Health spending

Paid time off

Job summary

The Kiawah Island Club's Cassique property invites a professional pastry chef to join Executive Pastry Chef Michael O'Shaughnessy in a brand-new showcase kitchen, crafting modern European steakhouse desserts with the freshest ingredients and cutting-edge technology.

You will develop menus for Voysey's and the Living Room, lead and mentor pastry staff, participate in banquets and events, and maintain high standards of pastry production, sanitation, and cost control.

Qualifications

• 2+ years of professional pastry experience in fine dining or upscale hospitality.
• Experience supervising or training kitchen staff preferred.
• Passion for pastry, creativity, and interest in modern industry trends.
• Skilled in breads, lamination, gelatos, sorbets, pastries, and plated desserts.
• Experience with banquet production and execution.
• Willingness to replenish knowledge and continued learning.
• Comfortable with dish and technique experimentation.
• Must be able to work weekends, holidays and be flexible with shifts.
• Excellent communication skills to effectively interact with staff, members, and vendors.
• Strong organizational skills and attention to detail.

Responsibilities

• Lead by example, inspire pastry team and maintain high standards.
• Assist with menu development and recipe creation for Voysey's and Living Room desserts within a modern European steakhouse concept.
• Collaborate with Executive Pastry Chef and Chef team on menus, banquets, holidays and events.
• Train, supervise and develop pastry staff for growth and proper execution.
• Participate in daily pastry production from prep to finish with consistency and quality.
• Maintain high standards for pastries, breads, desserts, gelatos, and sorbets.
• Assist in pastry team organization, inventory and kitchen maintenance.
• Monitor food costs, portions and waste to stay within budget.
• Ensure food safety, sanitation and cleanliness in pastry kitchen.
• Communicate with Executive Pastry Chef, Chef team and FOH management.
• Promote positive, collaborative atmosphere with chefs and stewards.
• Work with FOH to encourage learning and staff engagement.
• Step into leadership role in absence of Executive Pastry Chef.

Skills

Pastry experience (2+ yrs)

Staff supervision

Creative pastry

Breads & lamination

Gelatos & sorbets

Banquet production

Willing to learn

Dish experimentation

Excellent communication

Organizational skills

Job description

The Kiawah Island Club's Cassique property invites a professional pastry chef to join Executive Pastry Chef Michael O'Shaughnessy in a brand-new showcase kitchen, crafting modern European steakhouse desserts with the freshest ingredients and cutting-edge technology.

You will develop menus for Voysey's and the Living Room, lead and mentor pastry staff, participate in banquets and events, and maintain high standards of pastry production, sanitation, and cost control.